1. To make lemon cloud, combine sugar, cornstarch and salt in a medium (2-quart) saucepan. Gradually add water and stir to combine. Cook over medium heat,
stirring constantly, until mixture bubbles and thickens. Cook for 1 minute longer; remove from heat and set aside. Beat yolks in a small (1-cup) bowl; beat
in 1/2 cup of cornstarch mixture. Stir back into saucepan. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat; stir in butter and lemon
zest and juice.. Allow to cool to room temperature, about 20 minutes. Place curd and tofu in jar of a blender or food processor; process until smooth. Spoon an
equal potion of mixture into six (8-oz.) or eight (6-oz.) glass mugs or parfait glasses. Cover and refrigerate for at least 1 hour.

2. To make candied lemon zest, scrub lemons and remove zest in thin strips with a citrus zester. Place zest in a small (1-quart) saucepan, cover with water and
bring to a simmer over medium-high heat. Reduce heat to low and simmer for 5 minutes. Drain. Combine sugar and water in the same saucepan; bring to a simmer over medium-high heat, stirring occasionally, to dissolve sugar. Add lemon zest,
reduce heat to low and simmer until zest is just tender, about 8 minutes. Drain and set aside.

3. To serve, top each lemon cloud with a small amount of candied zest.